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Ant cake with eggnog and rum

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Ingredients for 1 servings:

  • 250 g butter
  • 180 g sugar
  • 4 eggs, separated
  • 250 g flour
  • 1 packet of vanilla sugar
  • 1 packet of baking powder
  • 1 cup chocolate sprinkles
  • ¾ cup eggnog
  • ½ cup rum

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

baked as a gugelhupf or in a wreath form

Separate the eggs. Beat the egg whites until stiff peaks form. Cream the butter, vanilla sugar, and sugar until fluffy, then slowly stir in the egg yolks. Add the rum and liqueur. Stir in the flour, baking powder, and chocolate sprinkles, then fold in the beaten egg whites. Pour into a buttered and floured pan and bake in a preheated oven at 180°C for about 45 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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